Caponata Recipe

• Olive oil
• 1 medium eggplant, unpeeled, cut into 1-inch cubes
• 1 large onion
• 1 cup chopped celery
• 2 large garlic cloves, minced
• 1/4 cup pine nuts
• 3/4 cup pitted green olives, coarsely chopped
• 1/3 cup drained chopped tomatoes or 1/4 cup tomato sauce
• 3 tablespoons capers
• 2 tablespoons red wine vinegar
• Pinch of sugar
• Salt and pepper to taste
• Pita bread, cut into triangles

Brush eggplant with olive oil.

Heat large skillet over medium-high heat. Add eggplant in batches and saute until golden. Remove from skillet, drain on paper towels if necessary, and set aside.

Place pine nuts in skillet over medium heat and toast until golden brown, stirring constantly. Add a thin film of olive oil to same skillet and saute onion, celery, garlic and pine nuts, tossing lightly.

Reduce heat to medium and add olives, tomatoes, capers, vinegar, sugar, salt and pepper; cook briefly over medium heat. Add eggplant and simmer until eggplant is tender, but celery is still crunchy. Allow to cool slightly, then cover and chill well.

Shortly before serving, toast pita triangles in 350° F oven until slightly crisp.